It looks good terroir to produce a high quality wine on the outskirts of Madrid. A group of soil scientists, experts in soil types and conditions, began to explore the surroundings of the capital until they came to Trujillo. "They found a spot less than expected slate in Extremadura" says Cristina Rojas, Sales Manager Speaks. Although soil that discovery dates from 1998, Bodegas Speak not started selling wines until 2007, "we were tuning" from its stand clear on Enofusión. The wine side of Madrid Fusion gastronomic event, which celebrates its third edition, has attracted a dozen wineries and more than a hundred appellations of origin to the appointment. Many of them are small, but with excellent wines. Some had the courage to propose group of soil scientists to host Trujillo Speaks Bodegas. "We did not want to include us in any denomination of origin, so that the ground seemed perfect Extremadura. We work six grape varieties and make limited editions, "says Rojas. The bottles are numbered vintages, usually do two a year, and each can be between 40,000 and 70,000 bottles. The result is as fine wines Speaks number 10. Baco's dream is not a winery. Nor wine. This is a new tool. "Our goal is to connect to small wineries with the end customer. So we've assembled a continuous tasting center, "explains Alejandro Landete, model ideologue. He opened three months ago and already have on their shelves more than 250 wines. "In the store (Goya, 32, Madrid) and tastings can choose the one you like bottle. The advantage for the customer and the retailer is very cheap, the hold, in exchange, you get only a window, "he adds. Producers pay a fee, monthly or yearly, which includes promotion and is not limited to wine, but includes oils and gourmet products such as smoked mackerel with truffle juice. His idea has earned him the Innovation Award in MF13, the second award in its short existence. "It is a unique model in the world. We were brave, risky and we're happy, "he concludes. The quality of Mariol House is clear. The winery, founded in 1945 by Jose Maria Vaquer in Bats, La Mancha Catalan grape production destined to other wine regions. "There were no projects originating" qualifies Michelangelo Vaquer, third generation of winemakers. The essence of the cellar is kept, the spoken language changes. So, have updated the vermouth (to make no mistake, a vermouth is just a Martini). "Grandpa taught us how to do it, that has not changed. Our work has been to bottle it, transmit ritual and modernize "says Vaquer. So, have bottled the mixture of absinthe in a contemporary package, and have included the recipe (orange soda and ice) and the recommended time to take: from 12 to 15. Currently distributed in over 50 cities worldwide, including London and New York, where triumphs vermouth.